Herby fishcakes

These grilled fishcakes are much lower in fat and calories than fried versions
4 ratings
Recipe by: Sharon Hui | Former Health Information Manager

These fishcakes are quick and easy to prepare, especially if you have some leftover potato from a previous meal. They are low in calories and fat, but flavoursome and filling.

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Ingredients
  • 150g mashed potato
  • 100g sweetcorn (canned or frozen)
  • 2 teaspoons parsley, fresh or dried
  • 1 teaspoon thyme, fresh or dried
  • 1 x 120g can tuna or salmon in spring water, or salmon, rinsed and drained
  • 1 egg, beaten
  • 100g wholemeal breadcrumbs
Time
35 minutes

Nutrition information (per serving)

SERVES:
2
CALORIES:
359
FAT:
4.7g
SALT:
0.6g
SUGAR:
1.7g
5 A DAY:
0.5
Method
  1. Mix all the ingredients except the egg and breadcrumbs in a bowl.
  2. Divide the mixture into 8 portions and shape into cakes.
  3. Chill in the fridge for 20 minutes.
  4. Dip the cakes in the egg and coat in breadcrumbs.
  5. Place on a baking tray and cook under the grill until golden brown.
  6. Serve on two plates with a side salad or colourful vegetables.
Salsa goes well with these fishcakes. Finely chop fresh tomatoes, spring onions and coriander, and mix with freshly ground black pepper.